Stuffed Cabbage Rolls a la Aunt Angela
I had dinner recently at a new restaurant here in Northern California. The featured entrée was a stuffed cabbage roll, and I was very excited! This is one of my all time favorite braised dishes, and if done properly, there is nothing better. Well, it wasn’t. Unfortunately, it was probably the single worst entrée I’ve ever been served (and that’s saying something, since I estimate I’ve eaten out 6,725 times!). I won’t go into details about that meal (yet), but I will say that one of the small problems was that it came to the table WITH NO CABBAGE! I got a meatball, and it wasn’t even a good meatball. So, to purge myself of that horrible experience, I decided to make stuffed cabbage rolls. And, not just any cabbage rolls, my Aunt Angela’s cabbage rolls.
One of my earliest, and fondest, culinary memories was sitting as a young child at my Aunt’s kitchen table, watching her roll these stuffed cabbage leaves. Along with my Mom, Grandmother and Grandfather, my Aunt Angela and Uncle Bill (who’s been mentioned on the site a few times) were huge influences on my early culinary development. She is probably more famous for her amazing pies, but for me, when I think of her cooking, I think cabbage rolls. The only problem is, no matter how closely I follow the recipe hers still will always taste better. That’s just how home cooking is; the only ingredient you can’t add to a recipe list is that childhood memory.
Make sure you have a large Dutch oven with a tight fitting to make these. They need lots of room to braise. As you’ll see in the clip, I was really pushing it with the size pot I used. Of course you can vary this recipe many ways, by using different types and combinations of ground meats. Her original recipe just used all beef, but I added part veal to mine. Enjoy!
Ingredients: Makes 10 large or 20 small rolls
1 large green cabbage
1 pound ground chuck
1/2 pound ground veal
3/4 cup raw white long grain rice
1 stick butter
1 bunch Italian parsley
1 yellow onion
1 egg
4 cloves garlic
2 tsp salt
1 tsp Worcestershire sauce
1 tsp black pepper
1/2 tsp cayenne pepper
1 quart beef broth (or water)
1 cup water
1 can crushed tomatoes (28oz)
*Should cook for 2 hours at 350 degrees F., but check after an hour and add more water if they seem to dry)
41 comments:
One of the fun things to share with others is recipes and restaurant reviews, but you are too funny! Where were you served a cabbage roll that was really a ball, and which didn't even have any cabbage? Are you sure is wasn't just an early April Fool's joke? I hope you got your money back! It would be fun to have a restuarant review on your site. After all - there's nothing like going out for a great meal, and nothing worse than paying for a terrible one!
Yes,completely true!! Cabbage-free cabbage rolls! I didnt pay for the dinner, but I did sent a nice long email to the restaurant explaining the problems we had. If I dont hear from them, I will post a review of this bistro, and it wont be a good one. The whole meal was an excersize in how NOT to run a restaurant. But, it is a new place and I will give them a chance to reply before I crush their dreams.
Chef John,
Could I make the cabbage rolls up ahead of time and freeze them?
This is definatley one of those recipes that are MUCH better the second day.. if you can make this a day in advance and reheat it the next day.. it will taste MUCH better.. I love making cabbage rolls/pigeons/golumpki (whatever you know it as)
Also.. you may want to try mixing about 2 large cans of tomatoe sauce (plain tomatoe sauce) with about 1/2 cup brown suger and salt and pepper to taste in place of the water.. Makes an awsome gravy.. (might have to add a lil water for rice to fully cook tho)
Thanks for this yummy looking alternative! I'll def. try it.!
Yes, my mom does make and freeze them. They turn out fine once reheated. Also, I agree, these are great the next day, but I can never wait!
Turn out "fine"??? They are like love in a leaf when reheated!!! The beef and pork meld so nicely with all the lovely flavors... sorry.. I get a little passionate about my cabbage.. it's the one dish that I think I make really well :) besides toast and hot water!
mmmmmm...toast and hot water.
Chef John-
These look amazing man. I'm pretty excited to try them out. They remind me of stuffed cabbage rolls I ate a lot in East Europe...I've been looking for a similar recipe for a while. Thanks for your hard work and great site! Much appreciated.
Brian S.
persianczar@frontier.net
I used red wine instead of the water and dish came out great!
I use red wine in all my tomatoe base dishes.
Red wine is especially good in CHILE!!
Keep up the great work John,
John Frost
sounds great.
What do you serve with the Cabbage Rolls? I haven't made them in many years. While looking for a good recipe for them I came across yours and one from Tyler Florence (Galumpkis). The only two I was interested in trying, and I'm going to try them both.
Thanks,
Victoria
I've always considered them a one-dish meal. Starch, meat, veg and sauce all in one neat package. And always some bread to soak up the juice.
I never in a million years would have thought that I'm capable of making cabbage rolls. I made these last night and they're amazing. Even better reheated, as the above poster mentioned.
Thanks so much for sharing your recipe and your videos.
I do not own a Dutch Oven, is there a substitue that can be used? If not or I guess either way, what size is a 'large' Dutch Oven.
Thanks, and I love your website!
Kathy
A lg Duthc oven is like 7 to 9 quarts in size i would say. You can use anything that is deep enough to fit the rolls and has a lid.
A lg Duthc oven is like 7 to 9 quarts in size i would say. You can use anything that is deep enough to fit the rolls and has a lid.
Just found your site and will now be a regular. One comment on the cabbage rolls list of ingredients. You left out the egg. I'm making them tomorrow. It's been YEARS since I've had them.
Can you make them on the stovetop? Can you just simmer them for an hour there?
some do. I think oven does a better job.
This will be the third time I am making this. I watch the video for a refresher! My husband's mom made this when he was little. She died when he was 16. He always "requested" cabbage rolls and talked about his mom's. I resisted...I mean how can you live up to MOM'S CABBAGE ROLLS!!! Well, guess what, HE LOVES THEM. He requested them again this weekend for his birthday dinner. Your recipe is a HUGE success in this house! Thank you!
One more comment, I make them in the crock pot b/c we do not have a dutch oven and my stove is OLD. They are fabulous! I cook them on low 7 - 9 hours or high 4 - 5 hours.
Thanks for the note. I'm glad they are a source of pleasure and a culinary connection to his Mom. Also, thanks for the crock pot tip.
One more from me!
My one year old twins gobbled it down today, even with the cayenne zing. And I made a double batch for hubby...I had them cooking overnight and he had his first one at 7 a.m. He has been eating ALL day and I don't think there will be any leftovers!!!!!!!!!!!
you have a lucky family!
By far the one of the best recipies I have tried, and I thought mine was the best:)
wow, this is an awesome recipe..made this and just loved it. Wondered about the melted butter in it, but put it in anyway. Followed the recipe and so glad I did. Absolutely delicious. I urge anyone looking for a recipe for cabbage rolls to try this one. You will be delighted.......
you can also substitute some Spanish sweet paprika for the cayenne. It gives the nice red color and a lovely smoky flavor without the sharpness.
Lovely recipe, thank you!
What do you think about this recipe using ground turkey and olive oil instead of the butter?
sure, give it a try!
This is a great recipe and the first I ever tried. A nice and easy way to soften to the cabbage is to actually FREEZE the whole head, then after it's thawed the leaves peel right off like the whole thing was boiled. Let's the freezer do lots of the work for you!
great tip!
We got a head of cabbage in our Angel Food this month and it brought to mind the cabbage rolls my ex's grandma used to make. We stayed close and was sad to loose her. I was trying to find a recipe that matched hers. This one is not exactly the same as she simmered stove top and I don't remember tomato sauce but this look pretty close and I will be giving it try this evening.
I used to work next to a deli in downtown san francisco and the lady who prepared the food was russian. She had daily specials and I always looked forward to tuesday because she made awesome cabbage rolls.
Today I had a craving for them and found your recipe... I just finished eating three rolls and they rocked!
The recipe was perfect. And your method for preparing the cabbage head was super smart and easy. This definitely had a different taste compared to the russian lady who made the sauce sweeter and thicker. Like you said, every culture has their own method and now I'm a fan of russian and italian cabbage rolls =)
Thanks for sharing.
thanks!
Thanks so much for the recipe.I'm not much of a cook and one of my fiance's favorite dishes is stuffed cabbage rolls.I began a search for a recipe, but anyone who had a good one said it was a family secret and would not share.I searched the internet for a recipe and found yours on youtube.I made them for valentines day and they were a huge hit.I even made some vegaterian ones with morningstar crumbles for myself.Thanks again.
Chef, In the video you state there is a secret ingredient, (look like bread crumbs), but I couldn't find it in your ingredient list. Can you tell me what it is? Thank you. I'm cooking them now for my wife, I hope she likes them. :)
no secrets, everything is listed. enjoy!
I made these cabbage rolls, they were wonderful. I did encounter one messy problem, I only had about a 4 1/2 qt cast iron pot and as one would expect it bubbled over. But knowing in advance this was a likely happening I was ready with foil to catch the over flow. My wife says that these are for sure a regular item at our house. So I had better get a bigger pot. would a 6 1/2 quart be large enough? Thanks for the wonderful cabbage rolls.
Mine is a 9 qt, but the 6 1/2 should work. The bigger the better.
I wanted to thank you for sharing this menu. My 2 year old son loves this and I am happy to make him and my husband healthy options with veggies. (I did change the meat and used ground turkey with some olive oil - not big on red meat)
Thank you,
Shannon
Wowee!! Great recipe! My Dad used to make these when we were young! It was great to taste them again. Mom, sister and brother-in-law all raved over them. Will be making this dish again!
Thanks, Angela, for your lovely recipe!
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